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plate of roasted rainbow carrots with parsley sauce

Roasted Rainbow Carrots with Parsley Sauce

Delicious, nutritious, and pretty! this roasted rainbow carrots makes a wonderful side dish for any holiday, gathering, or as a quick side dish.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Easy, Sauce, Side
Servings: 2
Calories: 260kcal

Equipment

  • 1 mixing bowl
  • 1 Baking Sheet
  • 1 knife

Ingredients

  • 3 large carrots
  • olive oil enough to coat the carrots
  • 1 pinch salt

Parsley Sauce

  • 1 bunch parsley
  • 1 lemon juiced
  • 2 cloves garlic
  • 3 Tbsp EVOO
  • 1 pinch salt

Instructions

  • Make the parsley sauce: Finely chop 1 bunch parsley and 2 cloves garlic. Toss it into a mixing bowl with 1 lemon juiced, 3 Tbsp EVOO, and 1 pinch salt. Combine and transfer it into a sealed container in your fridge. Let the flavors marinate while you prep the rest.
  • Preheat oven to 400 °F
  • Prep the carrots: Chop 3 large carrots into angled slices (see images above for reference). In the same mixing bowl used for the parsley sauce, toss the cut carrot pieces and coat with some olive oil and 1 pinch salt.
  • Bake: Transfer to a baking sheet and spread evenly. Bake for 20-25 minutes. Carrots should be tender when pierced with a fork and have golden, caramelized edges.
  • Serve: Once the carrots are baked, transfer them to a serving plate with the parsley sauce on the side or drizzled over the carrots.

Nutrition

Calories: 260kcal | Carbohydrates: 18g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 131mg | Potassium: 590mg | Fiber: 6g | Sugar: 7g | Vitamin A: 20455IU | Vitamin C: 74mg | Calcium: 95mg | Iron: 3mg
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